Apple Spice Pancakes with Apple Compote
These Apple Spice Pancakes are fluffy, sweet, and perfectly spiced! They feature a homemade apple cinnamon compote topping!
Ingredients
Apple Spice Pancakes
- 1 ⅓ cup All-Purpose Flour, measured correctly †
- 3 tbsp Dark Brown Sugar
- 1 tbsp Cinnamon
- 1/2 tsp Allspice
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 Large Egg
- 3/4 cup Whole Milk
- 1/2 cup Non-Alcoholic Apple Cider Juice
- 1 tsp Vanilla Extract
- 3 tbsp Vegetable Oil
Apple Compote
- 2 Honeycrisp Apples, peeled, cored, & cut into 1” cubes
- 1/3 cup Non-Alcoholic Apple Cider Juice
- Juice of ½ Lemon
- 1/4 cup Dark Brown Sugar
- 1/2 tsp Cinnamon
- Pinch of Salt
Instructions
Apple Spice Pancakes
- Add flour, baking powder, salt, cinnamon, allspice, and brown sugar into a bowl. Whisk together to combine. In a separate bowl, beat together milk, apple cider, egg, vanilla, and oil, until well combined and smooth.
- Make a well in the dry ingredients, and pour the milk mixture in. Mix until just incorporated (a few lumps are fine), ensuring not to overmix.
- (Optional) Cover and allow to rest for 15-30 minutes.
- Meanwhile, heat a large greased pan over medium heat. When hot, drop dollops of batter onto pan. Pancakes are ready to be flipped when several bubbles begin to rise and pop out of the batter.
- Cook until both sides are golden brown, then serve hot with apple compote.
Apple Compote
- Add all ingredients to a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and simmer for 15-20 minutes. Let cool slightly before using
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)